Robin's Chicken Curry

1 TBS olive oil
3-4 garlic cloves, minced
1 tsp fresh ginger minced
4 chicken breast halves cut up
1/2 red bell pepper
1/2 green bell pepper
1 medium onion sliced
3/4 cups vegetable broth
1/4 cup low fat milk
1 TBS flour
2 TBS curry powder
other Indian spices if desired
1/4 cup low fat milk
HOT chili pepper if desired

Mince the garlic and ginger together to make a paste
Add oil, garlic/ginger paste to skillet and cook over medium/high heat 1-2 minutes. (Add the HOT chili peppers if desired)
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Add bite size chicken pieces and cook until done.
Add the bell peppers and onions saute for about 2-3 minutes.
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Mix the vegetable broth with the flour and spices, then add the milk. Mix well.
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Turn up heat to medium high and add the broth/milk mixture and stir well. Mix until thickened.

Makes 3-4 1-cup servings


Number of Servings: 4

Recipe submitted by SparkPeople user NHSTITCHER.